Baked Smoked Ham with Mango

Ingredients for Baked Smoked Ham with Mango

• 1 (10-pound) fully cooked bone-in smoked ham (shank end), room temperature

• 4 medium onions, peeled and quartered

• 2 large or 3 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes

• 240ml mango or peach nectar or juice

How to make Baked Smoked Ham with Mango

Arrange rack in bottom third of oven and preheat to 177°C.

Trim any tough rind and fat from ham, leaving 1/4-inch-thick layer of fat. Transfer ham to roasting pan. Scatter onions and mangos around pan and pour nectar over ham. Cover pan tightly with foil and bake 2 hours. Remove foil, increase oven temperature to 204°C, and continue to bake, basting with pan juices occasionally, until ham is lightly browned and mangos and onions are very tender, 30 to 45 additional minutes.

Transfer ham to carving board. Using slotted spoon, transfer mangos and onions to medium bowl and keep warm. Transfer pan juices to small saucepan and set over moderate heat. Simmer, uncovered, until slightly thickened and reduced, about 5 minutes.

Slice ham and arrange on platter. Garnish with mangos and onions and serve, accompanied by pan juices.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.